Bahn Mi with sticky Korean Fried Chicken Fillets

Serves 4


Sweet Chilli Sauce

    • 1 Tbsp of grated ginger
    • 1/2 cup (90g) light brown sugar
    • 1 cup (220g) castor (superfine) sugar
    • 1 Tbsp soy sauce
    • 1/4 cup (60ml) apple cider vinegar
    • 2 Tbsp red chilli, de-seeded & chopped
    • 1/2 cup (70g) salted peanuts, coarsely chopped

To assemble the Bahn Mi:

    • 2 Tbsp soy sauce
    • 1 1/2 teaspoons sesame oil

3 x Sovereign Crumbed chicken breast fillets, cooked, cooled & cut into 8 pieces

    • ½ cup mayonnaise
    • 1 teaspoon lime juice
    • 2 white bread baguettes, cut into 4 and halved
    • 2 cups (160g) shredded cabbage
    • 1 carrot, shredded
    • ½ cup coriander leaves
    • 1 small red chilli, thinly sliced
    • Lime wedges


  1. To make the sweet chilli sauce, place the ginger, the brown and caster sugars, soy sauce and vinegar in a medium saucepan over medium heat. Bring to the boil and cook for 15 minutes or until thickened. Add the chillies and peanuts and cook for a further 5 minutes. Set aside to cool.
  2. Place the chilli jam, soy sauce, 1 teaspoon sesame oil and chicken in a large bowl and toss well to combine. Set aside.
  3. Combine the  mayonnaise, lime juice and remaining sesame oil in a separate bowl. Set aside.
  4. Spread the baguette with the mayonnaise and fill with the chicken, cabbage, carrot, coriander and a drizzle more homemade sweet chilli.
  5. Serve with lime wedges.